title: The effect of zinc-supplemented bread consumption on school children with asymptomatic zinc deficiency.
abstract: BACKGROUND
  Zinc deficiency has been seen in developing countries in which grain-based vegetable protein is consumed more often than animal protein. This study was done to emphasize the importance of zinc-fortified foods and to investigate bioavailability of zinc in zinc-fortified bread.
  
  
  METHODS
  Serum zinc concentrations in healthy 7- to 11-year-old school children were determined. In 24 of 101 children serum zinc concentrations were below 65 micrograms/ul. These 24 children with asymptomatic zinc deficiency were divided into two equal groups. The 12 children with low serum zinc concentrations received the zinc-fortified bread providing 2 mg/kg/day elemental zinc acetate for 90 days (zinc-supplemented group), whereas the other 12 children received the same quality bread with no zinc fortification (control group).
  
  
  RESULTS
  By the end of the period, the zinc-supplemented group had significantly higher serum and leukocyte zinc concentrations (p < 0.01) and the weight, serum albumin levels, and alkaline phosphatase increased (p < 0.01). Immune functions improved, evidenced by conversion of delayed hypersensitivity skin reactions. Zinc-fortified bread (2 mg/kg/day) caused no side effects or manifestations of zinc toxicity.
  
  
  CONCLUSIONS
  The results indicate that the bioavailability of zinc in the bread is satisfactory. The use of zinc-fortified bread was found to be an economical and readily accessible method to eliminate zinc deficiency and to prevent further occurrence.
authors.affiliation: Department of Pediatrics, Faculty of Medicine, Pamukkale University, Denizli, Turkey.
authors.forename: I
authors.initials: I
authors.lastname: Kiliç
authors.forename: I
authors.initials: I
authors.lastname: Ozalp
authors.forename: T
authors.initials: T
authors.lastname: Coŝkun
authors.forename: A
authors.initials: A
authors.lastname: Tokatli
authors.forename: S
authors.initials: S
authors.lastname: Emre
authors.forename: I
authors.initials: I
authors.lastname: Saldamli
authors.forename: H
authors.initials: H
authors.lastname: Köksel
authors.forename: O
authors.initials: O
authors.lastname: Ozboy
mesh_terms: D000469:Alkaline Phosphatase / Q000097:blood; D000946:Antigens, Fungal / Q000276:immunology; D001682:Biological Availability; D001939:Bread; D002175:Candida / Q000276:immunology; D002648:Child; D005260:Female; D005522:Food Services; D005527:Food, Fortified; D006801:Humans; D006968:Hypersensitivity, Delayed; D008297:Male; D012574:Schools; D012709:Serum Albumin / Q000378:metabolism; D014421:Turkey; D015032:Zinc / Q000008:administration & dosage* / Q000172:deficiency* / Q000493:pharmacokinetics
chemical_list: D000946:Antigens, Fungal; D012709:Serum Albumin; D000469:Alkaline Phosphatase; D015032:Zinc